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This chapter presents the research and design and methodology used in
this study. It includes the design of the study, sources of data, sampling module,
instrumentation and validation, data gathering procedure and statistical tools
used.
Research Design
The experimental design of the study entitled Squash Siomai with Carrots
and Sweet Potato, was shown in figure 1 included in the table were the
activities, the researchers had done during the data gathering.
Siomai is a well-known food that you may buy in streets, which is said to
originated in China, but in this research the usual siomai that you think in which
the product made of pure ground meat, was likely mixed with squash, carrots and
potatoes. Each sample was conducted through surveying/rating the acceptability
of the product in making it. They were given rating a questionnaire where it
focuses in the raw materials/ ingredients used, process of making Squash
Siomai with Carrots and Sweet Potato distribution as well as marketing.
Standardization
The research formulated three (3) products such as Squash Siomai with
Carrots and Sweet Potatoe with kilo grated squash and of meat, kilo
grated squash and kilo meat, kilo grated squash and kilo of meat. This
products were conducted by selected panellist composed of faculty and students
of Home Economics. Their components served as basis to reformulate the
original recipe.
Sensory Evaluation
http://www.investopedia.com/terms/s/simple-random-sample.asp